Directions

1.
Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with vinaigrette. Let stand 30 minutes.

2.
Toss together chervil and mache. Top with beets and 2 tablespoons vinaigrette from bowl. Season with salt and pepper. Serve with goat cheese and crackers.